Smoky Maple Bourbon Baby Back Ribs

🕒 Prep: 20 min
🔥 Cook: 3 hours
🍽 Serves: 4
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If you're searching for a showstopper barbecue recipe, these Smoky Maple Bourbon Baby Back Ribs are the answer. Infused with the rich sweetness of maple syrup and a hint of bourbon warmth, they're perfect for any gathering or lazy weekend cookout.

Ingredients for Smoky Maple Bourbon Baby Back Ribs

Maple syrup brings a natural sweetness that caramelizes beautifully on the grill. Bourbon adds a touch of warmth and depth, making the glaze irresistible. Apple cider vinegar provides necessary acidity to balance the sweet and smoky flavors. Brown sugar enhances the caramel notes, while smoked paprika contributes that essential smoky flavor. Garlic powder and onion powder add savory depth, and a touch of black pepper and cayenne pepper give the ribs a little heat. Salt of course is there to enhance all these flavors. Finally, the Dijon mustard helps the glaze stick to the ribs, adding its own subtle tang.

Tips & Tricks

  • Make sure to remove the membrane from the ribs; it’s key for flavor penetration.
  • If you don’t have a grill, you can bake the ribs in the oven at 300°F, following the same glazing schedule.
  • Let the ribs rest before cutting; this keeps them juicy.

Serving Suggestions

These ribs are fantastic with a side of tangy coleslaw and some grilled corn. For a refreshing contrast, try serving them with a crisp apple and arugula salad. A cold beer or a glass of iced tea makes the perfect accompaniment.

Frequently Asked Questions

Can I use another type of meat?
Absolutely! The glaze works well with pork chops or even chicken.
What's a good substitute for bourbon?
If you prefer non-alcoholic, use apple juice or a splash of broth for a similar effect.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to 3 days. Reheat gently to avoid drying them out.

Smoky Maple Bourbon Baby Back Ribs Recipe Walkthrough

First, fire up your grill to medium heat, aiming for a cozy 300°F. While it heats up, let's whip up our glaze. Combine the maple syrup, bourbon, apple cider vinegar, brown sugar, smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper in a bowl. Give it a good mix until it's nicely blended.

Next, you'll want to remove the membrane from the back of the ribs. This step helps the flavors absorb better and gives you that tender bite. Pat the ribs dry with paper towels; this helps the glaze adhere.

Now, slather on the Dijon mustard over both sides of the ribs. Think of it as the glue for your glaze. Speaking of which, generously brush that luscious glaze on both sides of the ribs. Get them good and coated!

Place those ribs bone side down on the grill. Cook them for about 2.5 to 3 hours, and remember to give them a glaze brush every 30 minutes. For the last 10 minutes, crank up the heat to medium-high. This is where the magic happens, giving the ribs that mouthwatering caramelized finish.

Finally, take them off the heat and let them rest for 10 minutes. Trust me, this step is crucial for juicy, flavorful results.

Why You'll Love This Recipe

  • The smoky paprika and cayenne pepper add a delightful kick.
  • Maple syrup and bourbon create a uniquely rich glaze.
  • Easy prep with a simple glaze that packs a complex flavor punch.
  • Perfectly tender ribs every time, with minimal fuss.

Ingredients

2 racks baby back ribs
1 cup maple syrup
1/2 cup bourbon
1/2 cup apple cider vinegar
1/4 cup brown sugar
2 tbsp smoked paprika
1 tbsp garlic powder
1 tbsp onion powder
1 tsp ground black pepper
1 tsp salt
1/2 tsp cayenne pepper
1/4 cup Dijon mustard

Step-by-step Instructions

1. Preheat your grill to medium heat (around 300°F).
2. In a bowl, combine maple syrup, bourbon, apple cider vinegar, brown sugar, smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper to make the glaze.
3. Remove the membrane from the back of the ribs and pat them dry with paper towels.
4. Rub the ribs with Dijon mustard, then generously apply the prepared glaze on both sides.
5. Place the ribs on the grill, bone side down, and cook for 2.5 to 3 hours, brushing with glaze every 30 minutes.
6. For the last 10 minutes, increase the heat to medium-high and give the ribs a final glaze for a delicious caramelized finish.
7. Remove from heat and let rest for 10 minutes before serving.

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